Green Goddess Hummus

Ingredients

• Tahini

  Dips and Spreads - Wegmans

  4 tblsp or 60g

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Parsley

  Raw

  ½ cup or 30g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.
2. Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
4. If your hummus is too thick or hasn't yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
5. Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
6. Store hummus in an airtight container and refrigerate for up to one week.
7. Recipe by: Cookie and Kate (source: https://cookieandkate.com/green-goddess-hummus-recipe/)

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